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Chef John's ultimate berry crumble delivers the perfect balance of berry to crumble, sweet to tart, and tender to crisp, making it the ideal summer dessert crowd-pleaser.
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Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.
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My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
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Freshly shucked corn stars here, as does the thin, light, crispy batter. You can substitute shrimp or even ceviche for the crab.
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This nacho pizza is exactly what it sounds like - all the toppings you'd get on a plate of nachos on a thin pizza crust! Add your own favorites to customize the recipe.
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Jamaican burgers are spicy vegetarian burgers that are very tasty. They are my favorite to make, and my friends love them!
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Yummy green feta salad, great for summer evenings! Add as many fruits and vegetables as you wish - I usually add pears or tangerines depending on the season.
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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
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Mild-flavored napa cabbage contrasts nicely with toasted almonds and melt-in-your-mouth blue cheese crumbles in this simple salad recipe.
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There is no meat in this hearty side dish, just the great sweet and tangy flavors of delicious baked beans.
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Change things up from chicken and try making these roasted Cornish hens stuffed with mushrooms and walnuts for your dinner guests.
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Chef John's recipe for chicken Marsala with mushrooms is quick, simple, and delicious.